Wednesday, April 27, 2011

Roasting a whole chicken is relatively easy. Clean out the chicken cavity, rinse lightly, pat dry and place on a rack in a baking dish. Bake in a preheated 350-400 degree F. oven for 60-90 minutes or until the internal temperature has reached 170 F. To insure the inside out of the chicken cooks thoroughly before the skin, you can cover the skin with foil for the first 30 minutes.

In the event the skin is not browning properly, you can baste the outside with butter as it bakes. Roasting whole chickens is a great way to feed the family; the leftovers can be used for creating all kinds of other dishes including soups, salads, casseroles and stocks.

Have you ever tried whole roasted chicken sold in a good restaurant and wonder how they make them to taste so good? Not only is roasting a whole chicken economical, it is also a great way to cook moist, juicy, flavorful chicken. You can adjust the flavors and seasonings to accommodate personal preferences and the different combinations for flavoring the chicken are endless.

Honey-Lemon Glaze:

The lemon juice marinade is what makes the chicken more tender while the honey glaze incorporates a sweet balance to the tang of the lemon. You just let the chicken absorb the lemon juice marinade in a zip lock plastic bag and place the bag in the fridge for a number of hours or overnight if you prefer a stronger taste. Remove the chicken from the marinade and discard the marinade.

Before baking, season the chicken with pepper and salt, and put some thyme sprigs into the cavity. About halfway through baking utilize a basting brush to coat the chicken all over with honey. Baste with the juices on the baking pan and brush with honey on occasion until baking time is completed.

Brown Sugar and Bacon Glazed:

This glaze will incorporate a quite intense flavor from different ingredients. You'll get the sweetness of brown sugar, flavor from smoky bacon and spiciness of cayenne pepper. Simply massage the top of the chicken with olive oil and add a generous amount of salt and pepper. Keep in mind that the salt will tend to seep out of the chicken as it roasts, so use some extra salt. With the usual roasting procedure, baste the chicken occasionally as it cooks.

In a small pan, melt some butter and mix in some flour to create a roux. Once the butter is melted and the mixture is a golden brown color, pour in the juices from the baked chicken and bring to a light boil while mixing. Now place a few pieces of bacon over your chicken so that the flavor is absorbed into the skin. Drizzle the glaze you just created all over the chicken and bacon.

Balsamic Glaze:

Balsamic glaze is a tangy and sweet glaze that works well with all kinds of grilled meats. Simply mix together balsamic vinegar, garlic, basil, brown sugar and crushed red pepper flakes into a sauce pan at medium high heat. The garlic and basil should be whole. Once you notice a thick glaze coating the spoon, take out the garlic and basil. Place the glaze in another container to rest from heat. If the glaze thickens, thin with a bit of water once you're ready to use it. Glaze chicken lightly, as this glaze has an intense flavor.

Mango Rum Glaze:

This one is a bit more daring and has a very exotic flavor to it. You can enjoy a sweet fruitiness with a bit of zest. All you have to do is season the chicken with a few basic dry seasonings like dried basil and thyme, and pepper and salt. Puree some mango nectar, chutney and rum and use that as a glaze.

The key to a great roasted chicken, aside from cooking it right of course, is all in the glaze. You can instantly add flavor by creating your own, homemade roast chicken glaze.

ABOUT THE AUTHOR:

Inspired from cuisines around the world, we offer the best chicken breast recipes for every occasion. Whether it is fried, broiled, grilled, sauteed, baked, or braised, chicken is the perfect choice. You’ll find tips for cutting, handling, storing, and safe preparation. Find delicious chicken recipes for your next party, picnic, or family get together.

Sunday, April 17, 2011

Outback Restaurant Chicken Recipes are amazing! Outback is a steakhouse, but they are so much more than that! Read my article on Outback Restaurant Chicken Recipes to discover the best chicken recipes at Outback Restaurant!

Outback Restaurant has some of the best chicken entrees in the restaurant industry. I know what you are thinking. Isn't Outback a steak house? Well, it is a steakhouse, but Outback Restaurant Chicken recipes are just as good as their steaks. My wife is not a big steak person, so I can take her with me to Outback to order chicken. I order a steak, and she orders a chicken recipe. Recently I tried Outback chicken, and I was amazed at how great it was. Now I am trying all of their chicken recipes.

There are three entrees that I recommend. If you are not going to order steak at Outback, you MUST try the Alice Springs Chicken. This is one of the most popular items on the menu. The Alice Springs chicken is grilled and it includes bacon, sauteed mushrooms, Monterey Jack and Cheddar cheese smothered with honey mustard sauce. To top it off, you get a heaping serving of Outback mashed potatoes. You can not go wrong with this entree (unless you are on a diet!) Even if you are planning to order steak, you can order the appetizer version of this dish, the Alice Springs Chicken Quesadilla appetizer.

Outback has other chicken entrees if you want to watch the calories. Try the Chicken on the Barbie. This delicious recipe includes BBQ sauce instead of honey mustard and it includes veggies instead of mashed potatoes. If you love your BBQ sauce with chicken, then I personally recommend this entree. The grilled chicken will be served nice and juicy.

Lastly, I would like to recommend the classic Chicken Caesar salad. The Outback restaurant Caesar salad is NOT just another salad, and if you order this side item, you will see what I mean!

Outback is one of my favorite restaurants. Their steak is juicy and delicious, but their chicken recipe entrees are just as good. The next time you go down to the land down under, I recommend you try one of these entrees I have suggested!

Wednesday, April 13, 2011

Chicken breasts can prove difficult to do on the barbecue. Use these tips and techniques to get great tasting chicken breasts.

1- How to BBQ Chicken Breasts.

2- Chicken is one of the hardest meats to do on the barbecue. It is so easy to burn or over cook it.

3- If you over cook it you have dry saw dust like meat under cook it and you have the risk of getting food poisoning.

4- The main problem with chicken breasts is they are not even. You might get the one side cooked but the other side will be over cooked or vice versa.

5- Here are some tips and techniques to use to get great BBQ chicken breasts.

Preparation - BBQ Chicken Breasts:

- Boneless chicken breasts have a tapered shape with an attached tenderlion. Making the breast uneven and a nightmare to grill.

- To start remove any excess fat and excess pieces of meat. Pound the breast with a hammer bout an inch thick to even it out, this gives you a nice even piece of meat to grill.

- Then wash the chicken under a cold running tap and pat dry with a paper towel.

Brining and Seasoning:

- Brining can be a great way to ensure you get great barbecue chicken breasts. It will keep them moist and prevent them from drying out. The sugar in the brine caramelizes creating a tasty outer layer.

- The brine mixture is made by combining half a cup of brown sugar, half cup of salt, 2 tablespoons of vinegar and 8 cups of water. Mix ingredients together and place chicken breasts in, this brine mixture is enough for 4 chicken breasts.

- Place the brine bowl with the breast into the fridge and leave for at least 30 minutes but no longer than an hour.

- Take the chicken out and sprinkle over your favourite chicken seasoning. Add a bit of lemon juice and some spices.

Barbecuing - Chicken Breast:

- Pre-heat your grill to a medium heat and lightly oil grid with olive oil or cooking spay. Once the chicken has finished brining and seasoning it must be grilled straight away.

- Grilling time is really short, 2 - 3 minutes on each side because the breasts are now even. Breasts should only be flipped once and the grill lid needs to be closed to create an oven like effect.

- Be careful not to over cook the chicken every minute that goes by after your chicken is done it is becoming drier.